by Lea Hogg
I crave for this soup, even during the hot summers. In the winter I make it almost every week. It is so quick to prepare, economical, no blender, no chopping and you end up with a satiny textured purée – perfection for the month of January. My Scottish mother-in-law was never too fond of cooking but she made this soup when I went to … Read More Quick Scottish Lentil Soup – 2020 is for more plant based food
by Lea Hogg
Pork cheeks used to be an affordable and inexpensive cut of meat but during the last eight to 10 years, they have been popularised by many top chefs and today they are a fashionable ingredient. Cheeks are particularly flavourful, but they are not readily available and need to be ordered from a… Source: Cooking pork cheeks ‘My pork cheeks come from Stephanie at Ta’ … Read More How to cook pork cheeks
by Lea Hogg
Click here to watch me prepare Mulled Wine with a local flavor using spices by Schwartz
by Lea Hogg
This week I made quick muffins with the kids during the show. They specially loved decorating them and you can see the delight on their faces. For the muffins you will need: 4 cups self raising flour 1 teaspoon bicarbonate of soda juice and grated zest of half a lemon 1 cup coconut 4 tablespoons olive oil 4 eggs 4 tablespoons honey or stevia … Read More Quick muffins with the kids
by Lea Hogg
I am featuring this gluten free dish on tv today as one of my many dishes during our food program. My Christmas baking also takes off this afternoon with so many new recipes lined up. The textures of this salad are wonderful, trust me:). You will need: 2 large potatoes, baked with skin on, cooled and peeled 2 spoons pistachio nuts, chopped 2 spoons … Read More Festive Quinoa salad
by Lea Hogg
This is literally a whats-in-the-fridge stew using seasonal fresh vegetables. You will need a kilo of vegetables to every 500g of meat used. Add a grain or pulse and the result is a great home cooked meal that can be prepared the day before as it improves when left overnight in the fridge. It is such a good feeling to know you have a … Read More Quick chicken and barley stew
by Lea Hogg
On the island we are starting to see the slow approach of fall. Summer lingers here for another month or so, but gone is the intense heat and heavy humidity. Cottage Pie is one of my family’s favorite meals in the fall and winter months, comfort food that does not make you feel too guilty. In old cookbooks it is shepherds pie which is … Read More Cottage Pie
by Lea Hogg
.Did you know that bulgur only contains 83 calories per 100g when cooked as opposed to 135 calories in rice, 131 in pasta, 112 in couscous and the big surprise was quinoa at 143. And for this salad you need : 250g Good Earth Bulgur Wheat (Medium) A handful of rocket leaves or if you do not like rocket a mix of parsley and … Read More Bulgur, Chickpea and Rocket Salad
by Lea Hogg
Simple, straightforward and delicious, here is how it is made: Allow 75g to 110g of penne per portion depending on appetites 3 large red bell peppers 2 tablespoons extra-virgin olive oil 4 cloves garlic, grated or finely chopped 1 teaspoon crushed red chili pepper 650 grams crushed, diced or whole tomatoes 1 teaspoon dried oregano 2/3 cup grated pecorino cheese A handful of Basil … Read More Penne with Roasted pepper sauce and tonight the first thunderstorm…
by Lea Hogg
I loved Lapanow in the hilly region of Malopolska and I often make Polish Zurek soup with our local Maltese Sausage. You will need: For the Rye sour 1/2 cup rye flour 1 cup boiled water at room temperature 1 garlic clove, crushed 1 bayleaf For the soup 1 carrot, peeled amd chopped 1 onion, peeled and chopped 1 garlic clove 1 potato, peeled … Read More Zurek Soup and the Malopolska region
by Lea Hogg
Prickly pear cactus plants this week are still heavy with fruit and it must be the most under-utilized fruit here. I am also guilty of not having made the most of them and i keep promising myself to try the paddles as an ingredient. The simpliest way to use them is by peeling them to extract their delicious sweet juice and if passed though … Read More Prickly pears, the season nearly over …
by Lea Hogg
Today’s Paper This recipe was given to me by Renato. His father Guzi first made it as a speciality for the family Dolceria in Old Mint Street in 1955. And for the pastry you will need: 160g Flour 50g Sugar 50g softened Butter 3 drops Vanilla Extract 35g Water Zest of a quarter of a fresh Lemon Pinch of cinnamon A 10 inch Tart … Read More Hazelnut and Honey Tart
